It’s summertime, and the grillin’s easy. In celebration of the 237th anniversary of our nation’s independence, we’ve put together a few red, white and blue inspired recipes for your home propane grill, sure to please the entire family.
Give one of these recipes a try, and share your results on our Facebook page. Simply post your photo on our timeline and rate the recipe (grades A-F). And, don’t forget to enter our “Get Your Grill On” Gas Grill Giveaway before it’s too late.
Pizza on the Grill
Recipe c/o AllRecipes.com
Serving Size: 16
1 (.25 ounce) packaged active dry yeast
1 cup warm water
1 pinch white sugar
2 tsp kosher salt
1 tbsp Olive oil
3 1/3 cups all-purpose flour
2 cloves garlic, minced
1 tbsp chopped fresh basil
½ cup Olive oil
1 tsp minced garlic
1 cup tomato sauce
1 cup chopped tomatoes
¼ cup sliced black olives
¼ cup roasted red peppers
2 cups shredded mozzarella cheese
4 tbsp chopped fresh basil
1.In a bowl, dissolve yeast in warm water and mix in sugar. Proof for 10 minutes, or until frothy. Mix in the salt, Olive oil and flour until dough pulls away from the sides of the bowl. Turn onto a lightly floured surface. Knead until smooth, about 8 minutes. Place dough in a well-oiled bowl, and cover with a damp cloth. Set aside to rise until doubled, about 1 hour. Punch down, and knead in garlic and basil. Set aside to rise for 1 more hour, or until doubled again.
2.Preheat residential propane grill for high heat. Heat Olive oil with garlic for 30 seconds in the microwave. Set aside. Punch down dough, and divide in half. Form each half into an oblong shape, ¾ to ½ inch thick.
3.Brush grill grate with garlic flavored Olive oil. Carefully place one piece of dough on hot grill. The dough will begin to puff immediately. When the bottom crust has lightly browned, turn the dough over using two spatulas.
4.Working quickly, brush oil over crust, and then brush with 2 tbsp tomato sauce. Arrange ½ cup chopped tomatoes, 1/8 cup sliced black olives and 1/8 cup roasted red peppers over crust. Sprinkle with 1 cup cheese and 2 tbsp basil.
5.Close the grill lid, and cook until the cheese melts.
6.Remove from grill and set aside to cool for a few minutes while you prepare the second pizza. Repeat.
Zesty Grilled Veggies
Recipe c/o Kraft
Serving Size: 8
4 zucchini (1 ½ lb.), cut diagonally into ½ inch-thick slices
3 each red and yellow peppers, cut into ½ inch-thick strips
¼ cup Kraft Zesty Italian Dressing
¼ cup Kraft Grated Parmesan Cheese
1.Heat grill to medium heat.
2.Place vegetables in grill basket.
3.Grill 10 minutes or until crisp-tender, turning occasionally. Place in large bowl.
4.Add dressing; toss to coat. Sprinkle with cheese.
Red, White & Blueberry Shortcakes
Recipe c/o Allrecipes.com
Serving Size: 4
1 cup heavy cream
1 tbsp powdered sugar
½ cup Smucker’s Orchard’s Finest Northwoods Blueberry Preserves
1 tbsp butter, melted
8 (3/4 inch thick) slices prepared pound cake
3 cups sliced fresh strawberries
1/3 cup Smucker’s Orchard’s Finest Pacific Mountain Strawberry Preserves
1.Beat heavy cream and powdered sugar until stiff. Blend in blueberry preserves; refrigerate.
2.Spread butter lightly on both side of pound cake slices. Heat propane home grill on medium heat. Grill cake slices in batches until lightly browned on both sides (about 5 minutes). Let cool.
3.Stir together sliced strawberries and strawberry preserves. Cut pound cake slices in half on a diagonal. Place 4 pieces of cake in the center of a dessert plate in an overlapping fashion. Spoon ¼ of strawberry mixture down center. Dollop with blueberry whipped cream. Garnish with decorative flag pick, if desired.
– The ThompsonGas Team